RECIPES
Preset 3: Soup and Stew
Chicken and Vegetable Soup
Preset 3, Soup and Stew
1 to 1 1/4 pounds boneless, skinless chicken thighs
1medium onion, chopped
2carrots, chopped
1 | stalk celery, chopped |
1 | can (14.5 ounces) diced tomatoes, undrained |
1 | carton (32 ounces) chicken broth |
1/2 | cup water |
1 | teaspoon dried basil leaves |
1teaspoon dry minced garlic
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 cup uncooked long grain rice
1cup frozen mixed vegetables, thawed and drained
•Place all ingredients, except rice and mixed vegetables in slow cooker. Stir well.
•Cover and cook on Preset 3 Soup and Stew (Low 7 hours, then High 1 hour).
•When unit turns to High, stir in rice and thawed mixed vegetables. Cover and cook on High setting 1 hour.
•Just before serving, stir to break chicken thighs into bite size pieces.
Makes 6 servings.
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